Sorry to be posting so much about food lately. Recipes. GAPS. Quinoa. Goldfish. Goldfish. Food and diet are what people ask me about the most. And now Thanksgiving is here, hands-down my favorite holiday. Like we did last year—since we have a house in the suburbs, we might as well use it for something—Adrian and I are hosting Thanksgiving in our home. At the table, along with me and Adrian and Martin, will be my mother, my stepfather, my brother Rudy, and a friend of Rudy.
The dietary breakdown—
Rudy’s friend: eats all foods.
Adrian and my parents: pescatarians, i.e., eat dairy, eggs, and fish, but no fowl or red meat.
Rudy and I: vegans, i.e., avoid all animal products, including eggs and dairy.
Also, Rudy is allergic to most tree nuts. He can eat almonds and hazelnuts.
Try menu planning for this crowd. Go on, try! After much contemplation, I have decided that I will, for Thanksgiving, eat recipes that contain eggs. Rudy has agreed to do the same. With that, I think I have come up with a decent, if non-traditional, menu. Some of the recipes came from The Heal Your Gut Cookbook. Others I found on-line, on “paleo” or “no grain” websites, and modified the ingredients as necessary. The lentil-nut loaf calls for a special shout-out to The Simple Veganista and Oh She Glows. Finally, a couple recipes (mashed cauliflower and roast Brussels sprouts) are favorite old creations of mine.
My aim was to ensure (1) that everyone was happy and satisfied, and (2) that Martin could partake in every food on the table. Without further ado, here are the dishes I plan to serve, with ingredients:
almond flour zucchini bread
ingredients: almond flour, cinnamon, baking soda, salt, nutmeg, eggs, honey, banana, shredded zucchini.
coconut butter bread
ingredients: coconut butter, eggs, coconut oil, sea salt, baking soda.
pumpkin poppers (mini-muffins)
ingredients: coconut flour, sea salt, cinnamon, nutmeg, allspice, cloves, ginger, eggs, cooked pumpkin, cooked carrots, coconut oil, honey, vanilla.
fish (for the non-vegans)
ingredients: not yet known; what fish I buy, and how we prepare it, will depend on which Martin-safe(r) fish is freshest and available.
lentil-hazelnut loaf (for the vegans, and anyone else who wants some)
ingredients: brown lentils, vegetable broth (I make my own), flax meal, olive oil, fresh garlic, onion, red bell pepper, carrot, celery, gluten-free oats (not GAPS-compliant, so I may look for a substitute), hazelnut meal, thyme, cumin, garlic powder, onion powder, salt and pepper.
ingredients: quinoa, squash, onion, celery, bay leave, fresh garlic, fresh rosemary, fresh thyme, fresh sage, apple, raisins or dried cranberries, chopped toasted hazelnuts, apple cider vinegar, fresh parsley, cumin, olive oil.
garlic mashed cauliflower
ingredients: cauliflower, olive oil, salt and pepper, garlic.
raw kale salad
ingredients: curly kale, olive oil, lemon juice, apple cider vinegar, pumpkin seeds, red onion, avocado, salt and pepper.
roast Brussels sprouts
ingredients: Brussels sprouts, olive oil, lemon juice, salt and pepper, garlic.
carrot cake with vanilla ice cream
ingredients: coconut manna, honey, carrots, cinnamon, shredded coconut, sea salt, baking soda, vanilla, eggs
ice cream: Raw Ice Cream (this has some raw agave and so does not comply entirely with GAPS; also, Rudy can’t eat it because it contains cashews).
chocolate pudding pie
crust ingredients: hazelnut meal, salt, baking soda, palm-coconut shortening, honey, vanilla
filling ingredients: avocado, honey, cocoa, apple cider vinegar.
Yes. I am going to try to prepare that menu. My mother and stepfather have already arrived from Texas, so I will get help from them. Still, if by chance I fail to blog any day next week, you will know why. When I ran the menu by Adrian, three nights ago, he said, “That sounds fantastic! You know what I think?”
“I think if you’re going to pull that off, you’d better start cooking now.”